this is the brand of panko breadcrumbs i used. its the only one i found that day. make sure its PLAIN.

add the 1 cup panko to the dough mix.

I forgot to mention while you’re preparing the dough mix, put the sugar and water to start boiling. this is for your syrup.

after it starts boiling, squeeze half a lemon and add 1 tsp orange blossom water and let boil for another 10 mins then reove from stove. and let cool.

back to the dough, add 1 cup clarified butter and mix. how to clarify butter: melt the butter in a bowl in the microwave or on the stove top. when its all melted, scoop off the top white foamy stuff (the milk in the butter) and whats yellow is the clarified butter. simple!

add 1/2 cup syrup to the mix.

mix well and let rest a lil so everything absorbs.

now for the cheese…. this is the cheese i used. i bought ready from the middle eastern grocery. its in the freezer section usually. its called sweet cheese for knafa and sweets. or just go with the recipe and use fresh mozzerella balls

cut it big slices

pat it with a paper towel to remove excess water.

place all in food proccessor and blend until crumbly.

place the dough mix in a pan and press with ur hands until firmly packed down and there are no gaps.

get your 2 cups milk and in a pan, heat until almost boiling. add the 1/2 cup farina (semolina) and mix until cooked and thick.

once thick and ready ( texture should be as thick as cooked cream of wheat or oatmeal grits)

take off heat , add the crumbled cheese and mix well.

all mixed!

pour over the dough mix in pan.

spread it out evenly. place in already heated oven at 400 f and leave in for about 30 mins until golden brown from bottom. i like to use the clear glass pans so its easier to tell the color. flip it over another pan or plate. cut, drizzle cooled syrup on top, add ground pistachios for garnish and serve hot!

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24 Comments

hanna / July 25, 2013

hi, it says if i cant find the weet cheese (jibna hilwa) that i can use one ball of fresh mozzerella ..the sweet cheese is one pound so does that mean i need 1 pound of the mozzerella cheese???..because the ball i found is 8oz.

best of all kunafas….1 question is it necessary to add semolina
and if sweet cheese is not available what is other option, here we get mozeralla hard cheese balls which melts only when you bake it 🙁 how to sof it?? plz mail me the answers waiting for ur reply thanks…….

The way you explain its amazing really i loved it…….
god bless you with your choicest wish 🙂
i love kunafa like any other sweet, here lil bit confused where is sugar syrup to be added??? and can we use chopped pistahcios for garnish?? plz suggest thanks.. 🙂

After the kunafa is baked and done. Flip it over on another plate then drizzle the syrup on top, cut and serve. We usually garnish with the pistachios to give it a nice contrast in color. Thanks for stopping by!

It is the same simple syrup u make to drizzle on top at the end. It helps keep the dough sticking together so it doesn’t crumble, but other recipes don’t use it so feel free to eliminate if you like. I never tried it without